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H-m-m-m, I just read that corn is probably our most popular veggie, next to tomatoes. Well, I'm not so sure about that but then, these are two more veggies that we really like, fresh from the garden. Bud doesn't care for asparagus, broccoli, beets, peas or zucchini. He will eat zucs if they're "hidden" in something, such as cakes, muffins and quick breads. I made a lemon-zucchini fruits bread which he thought was very good. He asked what those green pieces were in the bread. I told him it was thin strips of apple peelings from a Granny Smith apple. He had another slice!

So it is about zucchini today? No, I seem to have gotten on the wrong track in this train of fresh veggies. It's about corn today. Oh, I looked for some info about serving sizes and how much corn you will get from one ear of corn. For 1 serving, allow 1-2 medium size ears and from one ear you will get about 1/2 c. of corn, depending on the size of the ear, or course.

Don't skip over this recipe because it sounds sort of "snitzy". It's a great dish for a light lunch or supper. It's rarebit not rabbit!

CORN RAREBIT

Cheddar Sauce - recipe follows

1-1/2 c. frozen corn, cooked and drained

6 slices whole-wheat, rye or white bread, toasted and halved

2 large tomatoes, each cut into 6 slices

6 slices bacon, diced, cooked and drained on paper towel

Cheese Sauce:

1/4 c. butter or regular margarine

3 T. flour

1/4 t. salt

1/8 t. white pepper

2 c. milk, warmed but not hot

2 c. shredded sharp cheddar cheese (8 oz.)

1/4 t. Worcestershire sauce

In a 2 qt. saucepan over medium heat, melt butter. Using a wooden spoon stir in flour, salt and pepper until smooth; cook 2 minutes (do not brown). Gradually stir in warm milk. Cook, stirring constantly, until mixture boils and thickens. Stir in cheese and Worcestershire sauce; continue cooking until cheese melts. Add corn to the sauce after it's thickened.

Makes 2-2/3 c. sauce.

Arrange 4 toast halves on each of three plates. Top each half with a tomato slice. Spoon sauce over tomatoes and toast. Sprinkle with bacon.

Makes 3 servings.

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My mom made this rich cream sauce with corn and served it over mashed potatoes. She would also use fresh peas in the spring. A wonderful, tasty memory from growing up on the farm with thick cream from the cows.

CREAMED CORN

2 c. fresh corn kernels, cooked and drained or frozen corn

1 c. heavy cream

2 T. butter or regular margarine

1/2 t. sugar

1/4 t. salt

1/8 t. each, pepper and paprika

In a 2 qt. saucepan over medium-high heat, bring all ingredients to a boil, stirring. Lower heat to medium. Cook, uncovered, until corn is tender and liquid is reduced by half, about 12 minutes, stirring constantly.

Makes 6 servings.

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CORN MUFFIN WITH HONEY BUTTER

2 c. each, flour and cornmeal

1 c. dry milk powder

1/4 c. sugar

2 T. baking powder

1 t. salt

1/2 t. baking soda

2-2/3 c. water

1/2 c. butter or margarine, melted

2 eggs, beaten

1 T. lemon juice

Honey Butter:

2 T. honey

1/2 c. butter, softened (No substitutes)

In a bowl combine first 7 ingredients, mixing with wire whisk. Add rest of ingredients; stir until dry ingredients are just moistened. Spoon into 24 greased muffin cups or use paper liners. Bake at 425 degrees for 13-15 minutes. In a small mixing bowl beat honey and butter together until smooth. Service with muffins.

Makes 2 dozen muffins.

TFD: Friendship should not be thought of as something we get...it is something we give.

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